Bell Pepper Soup

We just love eating creamy soups for lunch during the winter months. This bell pepper soup makes a great side to a grilled cheese sandwich and is a quick and delicious way to add veggies to a meal. 

First, dice up three bell peppers and half a cup of white onion.

In a pot, add three cups of low sodium vegetable broth, diced bell peppers and white onion, two tablespoons of sun-dried tomatoes, sea salt and freshly ground pepper. Bring to a boil and let simmer, covered, for 15 to 20 minutes until peppers are tender. 

Let soup cool then transfer to a blender. Blend until smooth and serve. 

Bell Pepper Soup

Makes 4 servings

Ingredients

3 bell peppers (yellow, red or orange), diced

1/2 cup white onion, diced

2 tbsp sun-dried tomatoes

3 cups low sodium vegetable broth

sea salt and freshly ground pepper to taste

Instructions

1. In a pot, add bell peppers, white onions, sun-dried tomatoes, vegetable broth, sea salt and pepper.
2. Bring to a boil and let simmer, covered, for 15-20 minutes until peppers are tender. 
3. Let cool and transfer mixture to blender. Blend until smooth and serve. 

Makes 4 one cup servings. Each serving is approximately 50 calories.